Lengua Estofado
| Prep Time | 15 minutes |
| Cook Time | 80 minutes |
| Servings |
3-4 servings
|
Ingredients
- 1 k ox tongue
- 1 tbsp rock salt
- 1 tbsp pepper corns
- 1 stem leaks
- 1 pc White Onion
- 3 tbsp olive oil
- 2 tbsp garlic chopped
- 2 pcs Bay leaves
- 1/2 cup Carrots cubed
- 1/2 cup Mushrooms
- 2 tbsp tomato paste
- 1 1/2 cup tomato sauce
- 2 tbsp Soy Sauce
- 1/4 cup green olives
- 1 cup beef broth
- 1/2 cup Green bell pepper
- 1/2 cup Yellow bell pepper
- 100 g baby potatoes
- Salt
- pepper corns
Ingredients
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Instructions
- Scrub the tongue with rock salt then rinse. Place the ox tongue in a potand put water enough to cover the tongue. Set on high pressure for 40 minutes.
- Release the pressure and dispose the liquid. Remove the tongue and carefully peel off the skin. cut into cubes then set aside.
- Set in saute mode, Saute the onions, garlic, aby leaves, leeks, carrots, mushrooms and bell pepper.
- Add the tomato paste, sauce, broth, salt and pepper. Set to low pressure until the sauce thickens.
- Add the cubed ox tongue to the sauce mixture and serve.